Jalapeño Cheddar Biscuits
Jalapeño Cheddar Biscuits are warm, flaky treats infused with fresh jalapeños and rich cheddar cheese, perfect for breakfast, brunch, or as a side dish.
Ingredients
Dry Ingredients
- 1 3/4 cups All-purpose Flour plus a little more for folding and cutting the dough
- 1 1/2 teaspoons Baking Powder
- 2 teaspoons Sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Garlic Powder
Wet Ingredients
- 1/2 cup Cubed Butter very cold, unsalted
- 1/2 cup Buttermilk cold plus a tablespoon more for brushing
Main Ingredients
- 2 tablespoons Fresh Jalapeño Peppers finely chopped, more or less to taste
- 1 cup Cheddar Cheese Shredded
- 6 slices Jalapeño Slices to top, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or butter a cast iron skillet.
- In a mixing bowl, combine the all-purpose flour and cubed butter. Use a pastry cutter or fork to blend until it resembles coarse crumbs.
- Add salt, baking powder, sugar, garlic powder, and finely chopped jalapeños. Gently mix with a spatula.
- Stir in the shredded cheddar cheese until just combined. The mixture should be crumbly.
- Lightly flour a clean surface and transfer the dough onto it. Pat the dough into a rectangle, folding it several times, then roll it out to about 1/2 to 3/4 inch thick.
- Cut the dough into 2 to 3-inch biscuits with a cutter or sharp knife. Re-roll scraps to cut out more biscuits.
- Arrange the biscuits on the prepared tray and top each with a jalapeño slice. Freeze the tray for 10-15 minutes.
Baking
- Brush the tops with buttermilk for a golden finish. Bake for 20-23 minutes, or until golden brown and fragrant.
- Once out of the oven, brush tops with melted butter and serve warm.
Notes
For maximum flakiness, use very cold butter. You can substitute with pepper jack cheese for more heat.